Banana Dream Pie
Celebrate Mother's Day by sharing this fabulous, rich-tasting pie with your loved ones.
Makes 8 servings
1 Fat-Free Pie Crust
1/2 cup sugar or other sweetener
5 tablespoons cornstarch
2 cups soy or rice milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 pound firm silken tofu
2 ripe bananas, thinly sliced
2 tablespoons coarsely chopped almonds
Make a pudding by mixing the sugar or other sweetener and cornstarch in a saucepan, then stir in nondairy milk and salt. Cook over medium heat, stirring constantly, until very thick. Remove from heat and stir in vanilla. Blend tofu in a food processor until totally smooth, then add the pudding and blend until smooth.
Layer banana slices in pie crust. Spread tofu mixture on top.
Toast chopped almonds in a 375 F oven until lightly browned, about 10 minutes, then sprinkle evenly over the pie. Refrigerate until completely chilled, at least 2 hours.
Per 2-inch slice: Calories: 225; Fat: 3.2 g; Saturated Fat: 0.4 g; Calories from Fat: 12.8%; Cholesterol: 0 mg; Protein: 6.5 g; Carbohydrates: 44.6 g; Sugar: 21.4 g; Fiber: 3.3 g; Sodium: 284 mg; Calcium: 98 mg; Iron: 5.2 mg; Vitamin C: 2.9 mg; Beta Carotene: 9 mcg; Vitamin E: 1.6 mg
Source: Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.